This came today with my CSA shares box containing sweet potatoes and green onion. I haven't made it yet, but it sounds interesting with the spices and onion. Preparation and cooking time does not include cooking the sweet potatoes.
I am trying to pare down my old copies of Light & Tasty and I wanted to be sure to keep this recipe. It is from the Aug/Sept. 2006 issue and was submitted by Lynette Randleman. I've made this once and we really enjoyed it!
Mrs. Bice was a member of my grandparent's church when I was growing up. I remember this casserole from the funeral lunches the UMW would prepare for the family before or after the service. Mrs. Bice's original recipe calls for 3 cans of asparagus spears, but I prefer fresh or high quality frozen cooked. You need enough to cover the bottom of your pan completely. Asparagus lovers like me say "the more the better!"
This was always served as a side dish, but I often make it as a meatless main dish.
I got this recipe years ago from my grandmother who got it from a Florida Farm Bulletin. It came in handy for all the blueberries my granddaddy grew lovingly for us. I love it because it utilizes both cooked and raw blueberries. My dad likes to tell people that I got a marriage proposal for this pie at my first job out of college! (No, I didn't accept!! :-) )
Cooking time includes time to chill.
Another oldie but goodie from my mom's 70's vintage Crock Pot cook booklet. I don't make this much any more since DH doesn't like cabbage, but this is a great simple recipe! Number of servings is a guess!
This recipe is from my mom's booklet that came with her Crock Pot from the 70's (the cover has the newest, latest Crock Pots in browns and greens!) I've been staying with her and I made this stew for us tonight. It made me remember how much I enjoyed it growing up. Nothing fancy, but good, thick, tasty stew. Good comfort food!
My mom has been making this since I was a kid. She says she made it up with ingredients on hand. To me it is one of my favorite comfort foods! I adjusted the number of servings based on other comments and the fact that we usually at best serve 4 with it! I will also add as one reviewer noted, the amounts for celery, peas, onion are what my mom used. I often am pretty liberal with all of those.
I got this from a Quick Cooking magazine and it has become a favorite. If you have leftovers, you may need to add additional water when reheating because it gets pretty thick after it is refrigerated. 3/5/10--I went back and looked at my original recipe. I tweaked this by upping the veggies, and I probably use more chicken as Hokies suggested. I usually am pretty sloppy with my measurements on this one, so feel free to add more than the one cup!
I got this a long time ago from the Publix Mayonnaise label. I think it is the same one they used to have in the deli there. This is great to take for potlucks, new moms, or grieving familes. I often double it. This is more of a salad to eat on a bed of greens and not so much to put onto a sandwich although I have put it into a pita before.
Preparation time does not include cooking the chicken or carrots. Cooking time is the chilling time.
This recipe is a favorite in our church where Mrs. Lindley was a member years ago. This is the recipe our UMW group uses when we make dinner for the local Ruritan Club as a fundraiser. The original recipe is without vegetables, but my husband and I prefer it with some vegetables added.
You can cook the chicken in any way you prefer, but I use the method in Recipe #18832 , Shir-Will Chicken Delight. (Thanks Uncle Bill!). Preparation time does not include cooking of chicken.
I got this recipe online from another source when looking for a way to use up an abundance of Christmas stuffing. Since the stuffing I make has sausage in it, I tweaked the original recipe somewhat, removing the additional turkey it called for and using sharp cheddar cheese.
This was really tasty for dinner and I'm sure it will be great for breakfast as well. The eggs were really light and fluffy.
I don't remember where I got this recipe, but it is my husband's favorite summertime pie. Using reduced fat or fat free items makes this a tasty but low calorie dessert.
Cooking time is time to freeze.
I got this recipe at my wedding shower and it is a great hit. DH isn't allowed to bring anything else to his potlucks at work and everyone looks for them at church potlucks too!
Really easy, but really good! We prefer all beef meatballs, but that is just personal preference. Pepper jelly is good if you like a bit spicy. I often use all the little bits of jelly left in the fridge to equal 12oz. DH likes to use apricot jelly the best.
If you have any leftover, they are great over noodles.
This recipe is a great combination of sweet and savory. Use any kind of nuts you like; my favorite combination is cashews, almonds and pecan halves. Be sure to use fresh spices. It makes a huge difference.
I make this for Christmas gifts. It ships well and everyone likes it!
This is a great use for that leftover turkey! I got this recipe from the Raleigh News and Observer from a syndicated column called "Desperation Dinners". I tried it tonight and it was tasty. The original recipe called for 16oz of frozen cheese tortellini, but I could only find 20oz of fresh. It doesn't really matter since you add the tortellini after it has been cooked to the other mixtures. I'm listing here as I made it. Hope you enjoy!
This was in an edition of Light and Tasty, submitted by Annette Abbott. It tastes sinful, but isn't so bad with the use of reduced fat ingredients and applesauce instead of oil. I don't keep reduced fat peanut butter on hand, so I use the full fat.
I made this recipe when I went to one of those "make 12 dinners at a time to put in your freezer" places and it was an immediate hit with us. I didn't get the measurements, but this should be a close approximation.